Roasted Eggplant with Tahini Sauce

What you need: Tahini Lemon Garlic Sea salt Pepper Eggplant Avocado oil Za'atar spice Pine nuts Fresh herbs Chili flakes Olive oil

Mix together tahini, lemon zest, lemon juice, garlic, salt, and pepper.

Make small incisions in a crosshatch pattern in the eggplant, drizzle with oil, and season with za'atar.

Add a splash of water to the pan and roast for 40-50 minutes at 400F.

Serve the eggplant on a large platter garnished with herbs, pine nuts, chili flakes, and olive oil.

Find the full recipe with measurements via the link below!